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Method for brewing cooking wine from brewer's grains

A technology of brewer's grains and cooked brewer's grains, which is applied in the field of cooking wine brewing, can solve the problems of complex brewing process, high production cost, waste of resources, etc., and achieve the effect of abundant raw material sources, low production cost and low brewing cost

Inactive Publication Date: 2014-09-10
LIANYUNGANG CHUSHENGWANG FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The raw material of traditional Chinese cooking wine is japonica rice, which has the disadvantages of complicated brewing process, high production cost and serious waste of resources.
[0003] Brewer's grains are the main by-products of breweries. There are 250 kilograms of distiller's grains for every 1,000 liters of beer produced. The main components are protein, fiber, etc. In fact, beer's grains are a good nutritional substrate for microorganisms. The production company just sells it directly to nearby farmers to raise pigs and fish. When the output of beer grains is greater than the demand of the local breeding industry, it will cause a backlog of distiller's grains. If it is not handled in time, it will also lead to corruption, deterioration, and affect environment, waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1, a kind of method utilizing brewer's grains to brew cooking wine, its steps are as follows:

[0012] (1) Heat and steam the beer grains to 28°C to obtain mature beer grains, add yellow medicine wine to the cooked beer grains, and stir thoroughly to form mixed distiller's grains, with fermentation holes in the middle of the mixed distiller's grains, at a temperature of 28°C Heat preservation for 3 days to form rice wine in the fermentation hole, wherein the weight ratio of beer grains to rice wine medicine is 1:0.004;

[0013] (2) According to the weight ratio: beer's grains: water = 1:5, add warm water at 28°C to the mixed distiller's grains for fermentation, and stir once every 8 hours. After 8 days, when the temperature in the tank reaches 23°C Fermentation can be stopped;

[0014] (3) Put the fermented beer grains into a cloth bag for pressing; put the squeezed brewer's grains into a steamer, and add spices to the brewer's grains to steam together as ne...

Embodiment 2

[0015] Embodiment 2, a kind of method utilizing brewer's grains to brew cooking wine, its steps are as follows:

[0016] (1) Heat and steam the beer grains to 30°C to obtain the mature beer grains, add the yellow medicine wine into the cooked beer grains, and fully stir to form a mixed distiller's grains. There is a fermentation hole in the middle of the mixed distiller's grains, at a temperature of 30°C Insulated for 3 days, yellow rice wine is formed in the fermentation hole, wherein the weight ratio of brewer's grains and yellow rice wine medicine is 1:0.006;

[0017] (2) According to the weight ratio: beer's grains: water = 1:5, add warm water at 30°C to the mixed distiller's grains for fermentation, and stir once every 8 hours. After 7 days, when the temperature in the tank reaches 25°C Fermentation can be stopped;

[0018] (3) Put the fermented beer grains into a cloth bag for pressing; put the squeezed brewer's grains into a steamer, and add spices to the brewer's grai...

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PUM

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Abstract

The invention relates to a method for brewing cooking wine from brewer's grains. The method comprises the steps of: heating and steaming the brewer's grains to 28DEG C-30DEG C, adding Airpotato Yam Rhizome wine and fully stirring them to form mixed distiller's grains, the center of which is provided with a fermentation hole, conducting heat preservation at 28DEG C-30DEG C for 3 days to form yellow wine in fermentation hole, then adding warm water at 28DEG C-30DEG C in the mixed distiller's grains to conduct fermentation, performing stirring every 8 hours; and then carrying out squeezing, cooking, filtering, sealing and sterilizing, thus obtaining the cooking wine. The brewing process provided by the invention has the advantages of simplicity, low brewing cost and easy popularization. By employing brewer's grains to brew the cooking wine, the raw material sources are rich, the investment is small, the operation is convenient, and the production cost is low. On the one hand, brewer's grains replace polished rice, and on the other hand protein in brewer's grains is decomposed. Thus, nutritional ingredients in the cooking wine are increased, alcohol content of the cooking wine is enhanced, at the same time the brewer's grain resources are fully utilized, and the use value of brewer's grains is improved.

Description

technical field [0001] The invention relates to a method for brewing cooking wine, in particular to a method for brewing cooking wine with beer grains. Background technique [0002] The raw material of Chinese traditional brewing cooking wine is japonica rice, which has the disadvantages of complex brewing process, high production cost and serious waste of resources. [0003] Brewer's grains are the main by-products of breweries. There are 250 kilograms of distiller's grains for every 1,000 liters of beer produced. The main components are protein, fiber, etc. In fact, beer's grains are a good nutritional substrate for microorganisms. The production company just sells it directly to nearby farmers to raise pigs and fish. When the output of beer grains is greater than the demand of the local breeding industry, it will cause a backlog of distiller's grains. If it is not handled in time, it will also lead to corruption, deterioration, and affect environment, causing waste. Co...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
CPCA23L27/24
Inventor 徐永兵
Owner LIANYUNGANG CHUSHENGWANG FLAVORING
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